- old-fashioned rolled oats
- toasted wheat germ
- soy flour
- unsweetened applesauce
- honey
- maple syrup
- canola or corn oil
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
- large eggs
- half-and-half
- Table salt and ground black pepper
- olive oil
7g of carbs per serving (1/6 of casserole)
- dried oregano leaves
- ground mustard
- shredded Cheddar cheese
- bulk pork sausage
- eggs
- eggs
- kosher salt
- Extra-virgin olive oil
- light cream
- fresh horseradish
- celery salt
- lime wedges
- vodka
- tomato juice
Old Town Alexandria’s Majestic Cafe serves this with wilted greens and hot bacon vinegrette.
- quick grits
- milk
- salt and pepper
Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.
- Casserole
- large eggs
- whole milk
- half-and-half
- sugar
- vanilla extract
- ground cinnamon
- nutmeg
- Topping
- packed light brown sugar
- corn syrup
NUTRITION PER SERVING (serving size: 1 cup)
CALORIES 155(4% from fat); FAT 0.8g (sat 0.1g,mono 0.2g,poly 0.4g); PROTEIN 4g; CHOLESTEROL 0.0mg; CALCIUM 44mg; SODIUM 39mg; FIBER 3.7g; IRON 1mg; CARBOHYDRATE 35.9g
- frozen blackberries
- orange juice
- honey